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Recipe Ingredients

  • 1 pkg. (12 oz.) Celentano Mini Rounds Cheese Ravioli
  • 1 Tbsp. unsalted butter
  • 1 white onion, sliced thin
  • 1 tsp. sugar
  • 1 jar alfredo sauce
  • 1 shredded four cheese Italian blend
  • 6 slices bacon, cooked and diced
  • 1/2 cup reserved pasta water - if necessary
  • 1 Roma tomato, diced
  • 4 Tbsp. fresh parsley, chopped

Recipe Directions

  1. Bring a large pot of water to a boil and cook the ravioli according to package directions. Drain and set aside.
  2. Preheat oven to 350°F.
  3. In a skillet set over medium heat, add the butter, onion and sugar. Cook for 10 minutes until the onions are soft and caramelized. Heat the alfredo sauce in a small sauce pan, add the cheese and mix with a whisk until combined and smooth.
  4. In a mixing bowl, combine the cooked ravioli, alfredo sauce, onions, and diced bacon. Stir to combine all ingredients - if sauce is too thick use pasta water to thin.
  5. Pour the ravioli into a 9X9 greased baking dish, bake uncovered for 10 minutes.
  6. Top with diced tomatoes and parsley to serve.